Welcome the week with this raw vegie bowl with avocado and tahini dressing

Name: Hayden Quinn's raw vegie bowl with avocado and tahini dressing
Yield: 4
Ingredients: 1 cup (200g) quinoa; 2 spring onions, thinly sliced; ½ bunch kale, stems removed, washed, torn; Juice of ½ small lemon; 1 tbs extra virgin olive oil; ½ bunch radishes, thinly sliced (we used a mandoline); ½ bunch target beetroot, thinly sliced (we used a mandoline; if target beetroot is unavailable, use 1 bunch of radishes); 1 baby fennel bulb, thinly sliced (we used a mandoline), fronds reserved; 150g Brussels sprouts, thinly sliced; 6 zucchini flowers, halved; 2 tbs pumpkin seeds (pepitas), toasted; ¾ cup (140g) kimchi (or sauerkraut); 4 soft-boiled eggs, shelled and halved; ½ cup (140g) Greek-style yoghurt; 2 tbs tahini; 1 avocado, flesh removed; 2 sprigs each mint, flat-leaf parsley, coriander, leaves picked; Juice of ½ lemon

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Classic raw bowl with avocado and tahini dressing

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by Hayden Quinn

Mar 26, 2018

“This cleansing meal is naturally good” - Hayden Quinn.

1 cup (200g) quinoa
2 spring onions, thinly sliced
½ bunch kale, stems removed, washed, torn
Juice of ½ small lemon
1 tbs extra virgin olive oil
½ bunch radishes, thinly sliced (we used a mandoline)
½ bunch target beetroot, thinly sliced (we used a mandoline; if target beetroot is unavailable, use 1 bunch of radishes)
1 baby fennel bulb, thinly sliced (we used a mandoline), fronds reserved
150g Brussels sprouts, thinly sliced
6 zucchini flowers, halved
2 tbs pumpkin seeds (pepitas), toasted
¾ cup (140g) kimchi (or sauerkraut)
4 soft-boiled eggs, shelled and halved

Avocado and herb dressing

½ cup (140g) Greek-style yoghurt
2 tbs tahini
1 avocado, flesh removed
2 sprigs each mint, flat-leaf parsley, coriander, leaves picked
Juice of ½ lemon

Method

1.

Cook quinoa according to packet instructions. Place in a bowl and allow to cool, then fluff up with a fork. Add spring onion, season and combine.
2.

For the avocado and herb dressing, place all ingredients in a blender, season and blitz until smooth (add 2 tbs water if necessary to loosen). Set aside.
3.

Place kale in a large bowl with lemon juice and oil. Using your hands, massage for 1 minute or until leaves are tender.
4.

Divide quinoa mixture among serving bowls. Add kale, Brussels sprout, fennel, radish, beetroot, zucchini flowers, pumpkin seeds and kimchi. Add a dollop of avocado and herb dressing. Top with egg and fennel fronds, and serve.